© 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 13: Basic Mise

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Unit 13: Basic Mise en Place

This subject applies to many aspects of the foodservice industry





What Is Mise en Place?

• The term “well begun is half done” never held truer than in our industry

• If you are properly set up, clean, organized with everything you need, are well informed of your task, the job is pleasurable, rewarding, and efficient, with a great degree of quality



Starting

• Each shift has a mise en place sheet or written plan

• This plan is constantly updated and improved• Equipment, hand tools, bleach pot, specific

station, food, condiments, recipes, and anything else to make the job be accomplished thoroughly, profitably, efficiently, and with a quality the guests are willing to pay for

• It will make all the personnel feel that they are part of the whole team of an operation



Bouquet Garni and Sachet d’ Épices

• A bouquet is a bundle of fresh herbs, tied together; a sachet is a small sack of dry herbs tied into cheesecloth, like a tea bag

• Both used to infuse a flavor into a liquid or dish and are then removed

• A leek is used to hold the herb combination and string used to tie

• The sachet will have peppercorns and other dried flavorings and/or herbs and aromatics



Bouquet Garni and Sachet d’ Épices (continued)

• For a small batch of stock, the aromatics are simmered 15–20 minutes

• Larger batches simmer for 1 hour or more• Standard bouquet is 1 sprig of thyme, 3–4

parsley stems, 1 bay leaf, 2–3 leak leaves, 1 stalk of celery

• Sachet, add ½ tsp of peppercorns, cracked



Mirepoix

• Vegetables or aromatics that provide a background flavor

• French term for a combination of onions, celery, and carrots

• The ratio is 2 parts to 1 part to 1 part or 2:1:1• 1 pound for 1 gallon of a liquid• Rough cut or chopped or large dice• Simmered 1 hour• Small dice for stocks or liquids simmering for less

than 1 hour



Mirepoix (continued)

• Types of mirepoix– White mirepoix– Matignon– Standard mirepoix– Cajun trinity– Battuto

• All have the same purpose: to enhance the background flavor



Application of Mirepoix

• Can be added as it is to simmering liquid• Various size dices for longer or shorter periods• Can be sautéed• Can be sweated• Puréed right into the liquid• Sometimes strained out• Caramelized or browned, known as pinçage



Clarified Butter

• Very necessary ingredient, used in many operations

• Made by heating whole butter slowly over direct heat or a double boiler

• Heat separates milk solids, which are usually discarded, and the oil used for roux, sauté

• Higher smoke point is achieved• Known as ghee in Asian cuisines• Best done with unsalted butter





Roux

• Flour-based thickener for sauces, stews, braises

• Very stable• Three types are white, blond, and brown• Equal amounts of fat and flour by weight• 12 ounces will thicken 1 gallon of liquid to a

light consistency• The darker the roux, the less the thickening

power of the flower• Large amounts made in a roast pan or braisier



Roux (continued)

• Incorporated by adding hot roux to warm liquid, or • Hot liquid to room-temperature roux• This prevents spattering• Must be simmered to eliminate raw flour taste



Slurry

• Made from pure starch and a liquid

• Starch must be wet in cool liquid before application

• Liquid must be cold as starch is not soluble in hot liquid

• Liquid is best if it is flavored—wine, stock, juice, dairy, etc.

• Water will detract from flavor base



Slurry (continued)

• Limited holding periods• Heat and acid break down slurries• Great for translucent sauces or jus lié• 4 tbsp of cornstarch will thicken 1 quart of

liquid to a medium consistency• Add wet starch to a simmering liquid, stirring• Bring to one boil, season, and use immediately• Types of starch are corn, arrowroot, rice,

potato, and tapioca



Buerre Manié

• French for “kneaded butter”• Equal amounts of soft butter

and flour, kneaded together to a smooth paste

• Sometimes referred to as uncooked roux

• Store in a cool place• Break off small pieces to correct sauces or to

make slight viscosity in a liquid



Liaison

• A mixture of egg yolks and cream• Adds body and sheen to a dish• Must be tempered before application• Will scramble with product temperatures over

185°F (85°C)• Basic ratio is 3 parts cream to 1 part egg yolk,

3:1





Plumping Dried Fruits—Rehydration

• First, check for blemishes, debris, and moldy specimens

• Place fruit into a large, clean bowl

• Pour hot liquid over the fruit and let steep

• Pour off liquid and reserve if desired



Toasting Nuts, Seeds and Spices

• Cast-iron or thick-bottomed pan or skillet

• Medium heat

• Dry pan only, no oil etc.

• Add items to toast

• Stir frequently or they will scorch

• Larger quantities may be baked in a moderate oven



Chiles

• Chiles that are dried may be toasted the same way as nuts and seeds

• They may be rehydrated or plumped the same as dried fruit

• Save the liquid as it is a wonderful flavor



Oignon Piqué or Brûlé

• A piqué is made by fastening a bay leaf to the onion with a whole clove

• One application would be to add it to milk or cream being heated for a béchamel, then strained out

• A brûlé is a split onion, charred on the larger surfaces and added to a stock or consommé for color and flavor

Documents

© 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 13: Basic Mise